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Grilled Prawns With Tomato-and-Green-Peppercorn Sauce

Chef Patrick Dwyer
Restaurant/Operation McCormick & Schmick’s Seafood Restaurant, Philadelphia
Menupart Appetizers, Fish and Seafood 
Daypart Lunch, Dinner
Region American

Yield: 4 servings
White wine 1/2 cup
Tomatoes, peeled, seeded, diced 1/2 cup
Butter 3 Tbsp.
Green peppercorns 1 Tbsp.
Parsley, minced 1 Tbsp.
Shallots, minced 1 Tbsp.
Jumbo prawns, peeled, deveined 24
1. Reduce wine to 1/4 cup over high heat; cool to room temperature. Combine wine with tomatoes, butter, peppercorns, parsley and shallots; reserve.
2. Broil or grill prawns until pink and opaque but not dry. Arrange 6 prawns each on 4 dinner plates and pour sauce over.

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